Johnsonville Italian Sausage Rigatoni

Johnsonville Italian Sausage Rigatoni

The Kitchen at Johnsonville Sausage 0

"This pasta dish combines Italian sausage, red bell peppers, and your favorite pasta sauce, for a simple and satisfying supper."

Ingredients 43 m {{adjustedServings}} servings 741 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 741 kcal
  • 37%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 70.8g
  • 23%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1355 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook sausage links according to package instructions; drain, cut into 1/2-inch pieces and set aside.
  2. In a skillet, heat oil over medium heat and saute garlic and red pepper until crisp-tender. Add prepared sausage, pasta, and marinara sauce; cook and stir until heated through. Sprinkle with parsley. Serve.
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Reviews 49

  1. 62 Ratings

Sarah Jo

I make this all the time as a quick dinner. It's really bendable to what you have on hand, any kind of pasta or sausage links. I sometimes cut the pasta back and throw in more vegetables (chunked zucchini, mushrooms, more red pepper). If I have extra time, I'll throw together a batch of quick marinara. I like to make fresh rolls or garlic bread to go with. My family really enjoys this dish. NOTE: Some jarred pasta sauces can be a little bland, keep that in mind and add in some spices to taste if needed.


This is one of our family's all-time favorites! SOOO easy to make, and sometimes we just use the pasta, pasta sauce and grilled sausage. If you have a good sauce, you don't need the rest!


Very good! I cooked the sausage in a skillet on the stove instead of the grill, but followed the recipe exactly otherwise.